Ingredients

Preparation

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1

Boil the live lobsters in vegetable stock for 6 minutes; cool. De-shell the lobsters, cut the tail in half; refrigerate.

2

Coat the empty carcasses in olive oil, add them to the cream and cook for one hour on a low heat. Grate the licorice stick, adding one teaspoon of it into the cream sauce. Mix the julienne vegetables together, season them with salt, pepper and sesame oil.

3

Roll the vegetables into the sheets of pastry, cut the tube into 16 pieces, cover and refrigerate. Strain the sauce, reduce it if necessary and adjust the seasoning (salt, pepper, licorice).

4

Drizzle the melted butter on the vegetable sections and bake in a hot oven (200°C) until browned. Sprinkle the lobster tails with the licorice fried with butter, and serve with the claws. Serve immediately.

Grande Dame 2004

Salmon gravlax with an avocado mousse

EASY

Preparation

40 minutes

Ingredients

Serves 5

1,5 kg salmon fillets

5 avocados

1 tsp. pepper

2 lemons

1 tsp. allspice

1 tsp. mustard

3 tbsp. sea salt

25 cl cream

2 sprigs of dill

1 tbsp. sherry vinegar

3 leeks

Salt, pepper

Preparation

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1

Chop the dill finely. Crush the pepper, coriander, allspice and salt in a mortar. Add sugar to the mixture; sprinkle it on the non-skin side of the fish. Wrap them hermetically with aluminum foil. Refrigerate for 48 hours, flipping the fish every 12 hours.

2

Peel and poach the avocadoes in salted boiling water; season with lemon juice. In a blender, squeeze in the juice of a lemon, add mustard and avocadoes. Mix it into a smooth, creamy consistency; season. Refrigerate 2 hours.

3

Cut salmon into long strips. Using a pastry bag or equivalent, squirt the foam over the entire length of the salmon; roll the salmon into a tube shape with the help of plastic wrap; refrigerate overnight.

Preparation

On a piece of cling film, spread the slices of smoked salmon and coat them with cream, roll it tightly.

4

Keep the tube cold, slice it into smaller "maki" rolls when ready to serve.

5

Put the rolls on the toasts. Finish with a drizzle of olive oil and some chives.

Grande Dame 2004

Duck foie gras with an onion bouzy compote

Ingredients

Serves 8

1 kg duck foie gras

1 kg onions

1/2 l milk

50 g brown sugar

10 g sea salt

Olive oil

3 g pepper

1 l Bouzy rouge wine

50 ml port wine

3 g quatre-épices spice

Salt, pepper, thyme, bay leaf, mixed peppercorns

50 ml cognac

Preparation

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1

Peel, chop onions finely. Reduce the Bouzy wine with thyme, the bay leaf, and 5 peppercorns. Drop the onions into a pan with olive oil and brown sugar, add the Bouzy reduction after it has been filtered. Simmer it gently, like a stew, adjusting the seasoning.

2

Soak the foie gras in milk for 5 hours. Drain, peel out the nerves, lay flat. Season it with sea salt, pepper, the two alcohols and quatre épices. Keep it cold for 12 hours.

3

Pour it into a casserole dish and bake it in a bain-marie in the oven at 120°C for 35 min.

4

Let it cool and "mature" for 24 hours in a refrigerator. Garnish and serve.

Preparation

In a nonstick skillet, heat the unsalted butter, and quickly flash fry the crawfish tails as you sprinkle them with gomasio, until they obtain a light golden brown color.

3

Garnish each skewer with a small star anise and serve immediately.

Grande Dame 2004

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.